Compositions containing toasted soybean flakes and potato flakes, method for making a food product therefrom, and said food product

ABSTRACT

The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application is a Continuation-in-Part of co-pending U.S.patent application Ser. No. 10/382,697, filed Mar. 6, 2003 and entitledCOMPOSITION CONTAINING SOYBEAN FLAKES AND POTATO FLAKES, METHOD FORMAKING A FOOD PRODUCT THEREFROM, AND SAID FOOD PRODUCT, relating toSoybean flakes-Potato flake compositions.

BACKGROUND OF THE INVENTION

[0002] 1. Field of the Invention

[0003] This invention relates to an improved composition comprising amixture of toasted soybean flakes and potato flakes, for making a highlysoy protein enriched and soy oil containing mashed potato productexhibiting excellent nutritional, taste and texture properties. Thetoasted soybean flakes are prepared from full fat, enzyme active soybeanflakes, which are made from dehulled soybeans. The toasted soybeanflakes are made by heating the full fat, enzyme active soybean flakes inhot fluidizing gas at a temperature and for a time sufficient tosubstantially eliminate beany or other off-flavors, without significantdenaturing of the soybean protein. The invention further relates tomethod for making said highly soy protein enriched mashed potato productfrom said composition; and to said mashed potato product per se. Thetoasted soybean flakes used in the present invention permit use ofsoybeans varieties other than the null varieties, especially triplenull, which are expensive and generally believed necessary to avoidundesirable beany flavors associated with untoasted flakes.

[0004] 2. Background and Description of Related Art

[0005] Soybeans have long been a staple of the Asian diet in multiplefood forms including tofu and soymilk, among many other soy based andfermented foods. Soybeans are excellent sources of protein. Enzymeactive soy protein, i.e., soy protein which has not been denatured, hasa desirable amino acid profile for nutritional purposes, and includesother health promoting elements such as phytoestrogens. In recent years,demand for soy foods has grown dramatically in the United States andother western countries, principally in the form of meat analogues,nutrition bars and powdered nutrition beverages prepared from soyprotein isolates and concentrates. Chemically fractionated soyingredients and soymilk are prepared by modernized methods to reducemuch of the traditional “beany” flavor favored in the East, but severelyobjected to in the West. Demand for natural and organic foods has grownat an extraordinary rate. Foods designated “natural” and/or “organic”generally cannot utilize chemically processed materials. The soyingredients commonly used today are not full fat or oil, having beentreated with solvents such as hexane to remove fats or oils. The terms“fat” and “oil” are used interchangeably with respect to soybeans in theprior art and in this application. The defatted concentrates or isolatesdo not qualify as natural or organic, as has been increasingly popularin today's market. U.S. Pat. Nos. 6,495,140 and 6,426,111, for example,illustrate preparation of soy fractionates and/or isolates using solventextraction.

[0006] The soybean flakes useful for making the toasted soybean flakesused in the present invention are made from full fat, enzyme active,dehulled soybeans, such as by the method recited in U.S. Pat. No.4,895,730. This patent is hereby incorporated herein by reference, andis assigned to MicroSoy Corporation, 300 East MicroSoy Drive, Jefferson,Iowa 50129. Soybean flakes made from full fat, enzyme active, dehulledsoybeans, by the method of the '730 patent are called MicroSoyFlakes^(R) and are denoted herein as “MSF” in the COMPARATIVE EXAMPLESand as “MX” in TABLE 1. The soybean flakes used in the present inventionqualify as “natural”; and when prepared from soybeans qualifying asorganically grown, also qualify as organic foodstuffs.

[0007] Full fat, enzyme active (i.e., wherein the proteins areundenatured), dehulled soybeans are excellent sources of elementsnecessary for good health, and supply outstanding nutritional andnutraceutical benefits. Undenatured soybeans and soybean flakes areexcellent sources of protein, iron, vitamin-B, calcium, lecithin andisoflavones. In particular, the lecithin content is from about 2.7 to3.1 percent. Soybeans also contain essential minerals includingphosphorus, which is an essential element used by the body for buildingbones. Soy isoflavones are now considered helpful in reducing risks forcancer, heart disease, and osteoporosis. Pure soya contains about 38-42%protein, 18-22% fat or oil (of this lecithin is 2.7-3.1%), 25-35%carbohydrate, 1.5-2.5% minerals, 3-5% fiber, and 5-6% water. Full soyaflour furnishes about 89 grams of protein per 1000 calories, i.e., about132 grams of protein and 44 grams oil per 1000 grams. By contrastpotatoes contain only about 21 grams of protein per 1,000 calories. Inaddition, since soybeans do not contain particular glutens, productscontaining substantial amounts of soybeans offer an alternative forpeople suffering from celiac disease and/or gluten allergies. Full soyaflour contains about three times the grams of protein per 1000 grams aslean beef. A “typical analysis of soy flour and soy grits appears in“The Soybean Digest”, Vol. 19, No. 8, June 1959, pages 8 to 9, asfollows: Full High Low fat/oil fat/oil fat/oil Defatted Protein, % 40.045.0 48.0 52.0 Fat, % 20.0 15.0 5.0 0.5 Fiber, % 2.5 2.5 3.0 3.0 Ash, %5.0 5.0 5.5 6.5 Moisture, % 8.0 8.0 8.0 8.0

[0008] MicroSoy^(R) full fat, enzyme active soybean flakes contain40-48% protein, 19.0% fat/oil, 2.1% fiber, 4.79% ash, 8.08% moisture,and 27.59% carbohydrate.

[0009] There exists in the prior art need for soy protein enrichedproducts, while maintaining good taste, texture, and processibility instandard food processing equipment. The present inventors and the priorart faced the problem that unfortunately products containing largeamounts of soybeans tend to exhibit undesirable taste and/or textureproperties. They also faced the problem that amounts of soybean flakeswhich could be used in various compositions was limited by beany andother objectionable flavors incurred at higher soybean flakeconcentrations; thus, requiring at higher concentrations the use ofexpensive triple null variety soybeans. This was especially true ofsoybean flakes-potato flakes compositions, such as disclosed in parentpatent application Ser. No. 10-382,697, where the amount of soybeanflakes was limited to 45%, by the occurrence of beany flavors at higheramounts.

[0010] U.S. patent application Ser. No. 10-382,697 was filed Mar. 6,2003 in the names of inventors Itaru Tanaka, Safir Moizuddin, and BruceLiu; and titled COMPOSITION CONTAINING SOYBEAN FLAKES AND POTATO FLAKES,METHOD FOR MAKING A FOOD PRODUCT THEREFROM, AND SAID FOOD PRODUCT; nowU.S. Pat. No.______ . This patent application is, of course,incorporated herein by reference.

[0011] The present inventors faced the problem that null varietysoybeans, especially the expensive triple null, were required at highersoybean flakes concentrations to avoid beany flavors. There was clearlya need for soybean flakes which could be made with a wide range ofsoybean varieties without incurring objectionable beany flavors.Products containing large amounts of soy materials, in addition to beanyflavors, also exhibit unpleasant characteristics including beanyflavors, chalkiness and/or mouth dryness, grittiness, grassy flavor,bitter flavor, salty flavor, and astringency. Moreover, the presentinventors and the prior art faced the problem that soybeans do notcontain certain proteins, such as prolamins, gliadin or glutenin, norsufficient starches, that provide elasticity, cohesiveness and bindingduring processing.

[0012] U.S. patent application Ser. No.______ , has been filed on evendate herewith in the name of inventors Itaru Tanaka and Safir Moizuddin,and is titled TOASTED SOYBEAN FLAKES AND METHOD OF MAKING SAME, now U.S.Pat. No.______. This application is hereby incorporated herein byreference; and will be referred to hereinafter as the “copending‘TOASTED SOYBEAN FLAKES . . . ’ application”.

[0013] The present inventors discovered, as disclosed in detail in thecopending “TOASTED SOYBEAN FLAKES . . . ” application, a method ofpreparing toasted soybean flakes which significantly reduces and/oreliminates the beany or off-flavors associated with soy materials, whileminimizing denaturing of soy proteins. The inventive toasted flakes aremade by heating, in a hot fluidizing gas, fill fat, enzyme activesoybean flakes, prepared from dehulled soybeans, to a temperature andfor a time sufficient to substantially eliminate objectionable beany andoff-flavors, while avoiding denaturing of the soy protein.

[0014] The present inventors have discovered that unexpectedly higheramounts of the inventive toasted soybean flakes can be incorporated intosoybean flakes-potato flakes compositions useful for making highly soyprotein enriched and soy oil containing mashed potato products, whilemaintaining excellent taste and texture and avoiding objectionable beanyflavors. Soybean flakes-potato flake compositions are disclosed inparent U.S. patent application Ser. No. 10-382,697, as limited to amaximum soybean flake content of 45%, without incurring objectionablebeany flavors. Use of toasted soybean flakes unexpectedly permits,contrary to the maximum of 45% soybean flakes taught in the '697application, inclusion of up to 60% toasted soybean flakes, whileavoiding beany flavors and retaining excellent flavor and texture. The'697 application teaches that amounts higher than 45%, even with soybeanflakes made from triple null soybean varieties, result in undesirablebeany flavors and other changes in taste and texture. The inventivetoasted soybean flakes permit use of soybeans varieties other than thenull varieties, especially triple null, which are expensive and usuallythought to be required to avoid undesirable beany flavors associatedwith use of untoasted flakes.

[0015] Moreover, as discussed in the '697 application, the averageserving of potato (one medium potato or about 148 grams) contains only 3grams of protein. There is a need for a mashed potato product havingsignificantly increased protein content, without negatively affectingthe consumer acceptance thereof, and to make the health claim ofproviding a minimum of 6.25 grams of soy protein per serving.Additionally, potato products, such as mashed potatoes containing 100%potatoes, are known in the art to exhibit a bland starchy taste andpasty feel. This is due in part to the fact that potatoes contain largeamounts of starch, and little or no fat or oil. Moreover, potato is inthe nightshade family and suspect in certain arthritic maladies. Soybeanflakes-potato flakes compositions made possible by the present inventioncontain significantly reduced amounts of potato and higher amounts ofsoybean flakes than previously thought possible.

[0016] The present inventors have discovered that toasting full fat,enzyme active soybean flakes made from mechanically dehulled soybeanspermits unexpectedly high amounts of up to about 60% toasted soybeanflakes to be incorporated into soybean flakes-potato flakescompositions, with excellent flavor and texture retention. The toastedsoybean flakes-potato flakes products made from the present inventivecompositions avoid the expected problems of undesirable beany flavors,and other objectionable changes in taste and texture. Use of toastedsoybean flakes unexpectedly results in a soy protein enriched and soyoil containing mashed potato products, which are not beany flavored andhave excellent nutritional, taste and texture properties.

[0017] Prior Art Relating to Soy-potato Mixtures:

[0018] Addition of small amounts of soya flour to mashed potatoes wasmentioned as early as 1941 (The Soybean Digest, Vol. 2, No. 9, December1941, pages 2 to 5).

[0019] U.S. Pat. No. 4,005,139 illustrates dehydrated potato solids inthe form of flakes, granules and/powder, and containing variousadditives, binders, fillers, gums, and texturizing agents, in which thepotato portion constitutes at least 50% of the mixture. The dehydratedpotato solids are disclosed to be formed into slurry or dough, and usedsubsequently for preparing products suitable for deep frying.

[0020] U.S. Pat. No. 6,066,353 illustrates dehydrated potato flakesprepared from potato slices, slivers and/or nubbins, which flakes areused to prepare more cohesive, non-sticking, machinable doughcompositions.

[0021] U.S. Pat. No. 6,235,333 illustrates a sheetable dough compositionuseful for making fried snack pieces. The sheetable dough composition isdisclosed to comprise about 50% to about 70% of a starch-based material,wherein said starch-based material comprises from about 25% to about100% dehydrated potato flakes. U.S. Pat. No. 6,235,333 further indicatesthat the starch-based material may contain other ingredients includingpotato flour, tapioca flour, peanut flour, wheat flower, oat flour, riceflour, corn flour, soy meal, corn meal, potato starch, tapioca starch,corn starch, oat starch, cassava starch and mixtures thereof.

[0022] U.S. Pat. No. 6,287,622 similarly discloses 30-60% “other starch”such as soy meal. U.S. Pat. No. 3,911,142 illustrates a ready-to-eatsnack type wafer made by dry mixing potato flakes and variousingredients including soy protein, blending with water, followed bysheeting or extruding, and then baking or frying.

[0023] U.S. Pat. No. 3,950,550 shows making a fried tofu product byforming a kneaded soy dough, which may contain potato starch, into adesired shape, and deep frying the shaped material in two successivestages.

[0024] U.S. Pat. No. 6,479,089 illustrates a cohesive soy basedmachinable dough comprising soy grits and potato starch as one of theadditional ingredients.

[0025] U.S. Pat. No. 6,177,116 discloses a dough composition useful forpreparing fried chips, which composition is a starched-based materialcomprising from about 40% to about 90% combined potato flakes andgranules, and from about 10% to about 60% of other starch containingingredients selected from potato flour, tapioca flour, peanut flour,wheat flour, oat flour, rice flour, corn flour, soy meal, corn meal,potato starch, tapioca starch, cornstarch, oat starch, cassava starch,and mixtures thereof.

[0026] U.S. Pat. No. 6,291,009 teaches making chips or crackers usingsoy flour and potato flour. U.S. Pat. No. 5,866,192 disclosespreparation of an edible material containing soybean walls purported tohave a good taste and mouthfeel, and useful similarly to soybean jam ormashed potato.

[0027] Japanese Patent document #53-133657, dated November 28, 1978,illustrates a method comprising kneading with water a dry potato powdermixture, containing added gluten powder, optionally together with 1% ormore soybean protein powder, dry egg white powder, polysaccharide andstarch; followed by molding the obtained dough into suitable form, andfrying it in suitable oil.

[0028] Japanese Patent document 44-11594 (1969) illustrates a method ofproducing soybean paste powder that can be suitably crushed and treated,characterized by adding 3% to 25% steamed potato or dried mashed potatoflake to uncooked soybean paste and drying using a single drum dryer.

[0029] Japanese Patent Publication #07-227239, published Aug. 29, 1995,shows imitation potato made by gelling a mixture of potato flakes andvegetable fibers (e.g., the vegetable fibers of soybean flour), to whicha gelling agent has been added.

[0030] Prior Art Relating To Heat Treating Soy Materials:

[0031] Roasting of soy materials to reduce beany or off-flavors has beengenerally known in the prior art, as illustrated by U.S. Pat. Nos.5,936,069 and 3,971,856 (see second paragraph of Description). However,the prior art roasting procedures have generally been carried out, noton full fat, enzyme active soybean flakes made from dehulled soybeans,but on defatted or chemically treated or otherwise prepared soymaterials. Furthermore, the roasting processes of the prior art havegenerally been carried out by heating methods other than used in makingthe toasted soybean flakes of the present invention, and at temperaturesand conditions causing significant denaturing of the soy proteins.Moreover, the toasted soybean flakes used in the present inventiondiffer variously from the prior art in that the starting soybean flakesare not defatted or chemically treated, or steam heated, or made fromsoybean meal or flour. The reduction of the soybean material in theprior art to meal or flour significantly increases its exposure tooxidation and results in generation of off-flavors and denaturizaton ofthe soy proteins.

[0032] In the present invention, the toasted soybean flakes are preparedfrom the full fat, enzyme active soybean flakes made from dehulledsoybeans. The soybean flakes used to prepare the toasted soybean flakesof the present invention are preferably made by the method shown in U.S.Pat. No. 4,895,730, which patent is incorporated herein by reference.The toasted flakes are prepared by subjecting the full fat, enzymeactive soybean flakes quickly to blown fluidizing dry air heat whilemoving on and/or above a vibrating surface.

[0033] U.S. Pat. No. 6,391,374 is teaches pretoasting defatted soyflakes to reduce the bittery or beany off-flavors of the soybean due tolipid peroxidation catalyzed by lipoxygenase.

[0034] U.S. Pat. No. 3,971,856 illustrates subjecting dehulled, crackedsoybeans to water at 180° F. to a maximum of 212° F. to eliminate anytoasting of the soybeans.

[0035] U.S. Pat. No. 4,810,513 shows making full fat soybeans flakesfrom raw soybeans with hulls intact, including the step of drying theflakes in a forced air drier by alternating application of superheatedair.

[0036] U.S. Pat. No. 4,041,187 illustrates heating tenderized soybeancotyledons sufficiently, such as in an air drier at 200° F. for fiveminutes, to deactivate the lipoxygenase enzymes.

[0037] U.S. Pat. No. 3,941,890 illustrates making soy milk includingcooking soybeans in a microwave oven for a time sufficient to destroythe trypsin inhibitor and eliminate any unpleasant beany taste, but fora time insufficient to roast the material.

[0038] U.S. Pat. No. 4,103,034 illustrates preparing dried flakedtextured vegetable protein from defatted or full-fat soybean flour,which has been dried at temperatures which assure partial or substantialdeembitterment without scorching. The '034 Patent discusses toastingcarried out preferably between 180 and 200° F. for preferably between1.5 and 2.5 hours, using hot dry air (page 12).

[0039] U.S. Pat. No. 5,710,365 teaches heat treating de-oiled (defatted)soybean flakes to denature the protein therein.

[0040] U.S. Pat. No. 4,748,038 illustrates subjecting whole or dehulledand split soybeans to live steam or water for a time sufficient to avoidgreen, painty or raw flavors developing and short enough such that beanyor bitter flavors do not develop.

[0041] U.S. Pat. No. 4,409,256 shows making soymilk involvingcomminuting whole soybeans having the hulls on, forming a slurry andsimultaneously heating by an infusion of live steam initiatinginactivation of trypsin inhibitor and lipoxygenase without fixing orsubstantially denaturing the soybean protein.

[0042] U.S. Pat. No. 4,639,216 shows flame roasting cereal grainsincluding soybeans to destroy toxic enzymes in the raw soybeans whichinterfere with digestion and growth in animals, and to sterilize thegrain.

[0043] U.S. Pat. No. 4,923,710 shows roasting deskinned and splitsoybean halves which have been soaked for swelling and then dewatered.

SUMMARY OF THE INVENTION

[0044] It is an object of the present invention to provide toastedsoybean flakes-potato flakes compositions containing unexpectedlyincreased amounts of toasted soybean flakes, without incurringobjectionable beany flavors. The compositions of the present inventionare useful for preparing highly soy protein enriched and soy oilcontaining mashed potato products. The toasted soybean flakes areprepared from full fat, enzyme active soybean flakes made from dehulledsoybeans.

[0045] The novel mashed potato products made from the inventive toastedsoybean flakes-potato flakes compositions have highly increased proteincontent and other nutritional benefits, as compared with the soybeanflakes-potato flakes compositions set forth in parent application Ser.No. 10-382,697. The present inventive mashed potato products made fromtoasted soybean flakes-potato flakes compositions and containing up toabout 60% toasted soybean flakes, unexpectedly exhibit excellent flavorand texture characteristics, describable as a creamy but thickconsistency.

[0046] The present invention furthermore permits the use of soybeanvarieties, other than expensive null and especially triple nullsoybeans, while avoiding beany flavors even at the higher toastedsoybean flake levels. Black hilum soybeans are also usable inpreparation of the soybean flakes used to make the inventive toastedsoybean flake. Previously color from black hilum variety soybeans wascarried over in the soybean flakes and products made therefrom, andfound objectionable by some. The toasted soybean flakes when medium andheavy toasted further provide a pleasant nutty or toasted flavor to theinventive mashed potato products. At medium roasting the toasted soybeanflakes provide a sweet flavor.

[0047] It is an object of the present invention to provide a method forpreparing the highly soy protein enriched and soy oil containing mashedpotato products from the inventive compositions. An additional object ofthe invention is the highly enriched soy protein enriched and soy oilcontaining mashed potato products, which products exhibit excellentflavor and texture characteristics.

[0048] The present inventors faced the problem of how to incorporateamounts of soybean flakes in excess of 45% in potato flake compositions,without the predicted objectionable beany flavors and without loss ofother flavor and textural qualities. The present inventors havediscovered that surprisingly mashed potato products, made fromcompositions containing up to 60% of the inventive toasted soybeanflakes, avoid the problems of beany flavors, retain excellent taste andtextural qualities, and are have highly enriched in soy protein content.The present inventors have discovered that compositions containingpotato flakes and the inventive toasted soybean flakes in amounts up toabout 60% toasted soybean flakes, preferably between about 45% and 60%,are useful in making novel and unobvious highly protein enriched, soyoil containing mashed potato products having enhanced nutritionalproperties, and excellent taste and texture. These mashed potatoproducts surprisingly exhibit excellent flavor and texturecharacteristics, describable as a creamy but thick consistency. Theinventors have also discovered method for preparing the highly soyprotein enriched and soy oil containing mashed potato products from thepotato flake and toasted soy flake containing compositions.Additionally, the inventors have discovered said soy protein enrichedand soy oil containing mashed potato products per se. Toasted soybeanflakes contain less starch than potato, and beneficially providesubstantial amounts of protein and flavor contributing oil to theinventive composition and product. An outstanding feature of theinventive toasted soybean containing mashed potato product is therelatively high content of balanced proteins, containing in readilyavailable form all of the so-called essential amino acids in proportionsthat insure or promote efficient utilization within the body.

[0049] Unlike the cited prior art, which tend to use hulled (hull notremoved), de-fatted soy materials, concentrates or isolates, the toastedsoybean flakes of the present invention are prepared from full fat,enzyme active soybean flakes made from mechanically dehulled soybeans.The toasted soybean flakes and method of making same are set forth indetail in the copending “TOASTED SOYBEAN FLAKES . . . ” application. Thetoasted soybean flakes used in the present invention provide significantadvantages over soybean materials and/or flakes that have not beendehulled, or have been defatted or otherwise chemically treated, orprocessed by grinding or pressure extruding. Processing by grinding orextruding to form granules and particularly powders dramaticallyincreases the surface area of the soybean material adversely exposed tooxygen and moisture, and further subjects the soybean material todenaturing heat during processing. The exposure and additional heatinglead to degradation of the soybean material, especially denaturing ofthe proteins, and production of off-flavors.

BRIEF DESCRIPTION OF THE DRAWING

[0050]FIG. 1 is a block flow diagram showing one embodiment of theinventive soybean flake toasting method and apparatus.

DETAILED DESCRIPTION OF THE INVENTION

[0051] Soybean Flakes:

[0052] The soybean flakes useful for making the toasted flakes of thepresent invention are full fat, enzyme active flakes made from dehulledsoybeans. “Full fat” refers to soybean flakes where no fat has beenremoved, except that very small amount lost during washing anddehulling. While the soybean flakes may be made by a variety ofprocesses known in the prior art, it is advantageous that the soybeansbe mechanically dehulled and processed. The temperature of the soybeanmaterial during processing to flakes should be maintained no higher than55° C., and more preferably no higher than 50° C. Higher temperatureslead to denaturing of the soybean material, and off flavors. Soybeanflakes made in accordance with the method set forth in U.S. Pat. No.4,895,730 are especially useful for making the toasted flakes used inthe present invention. These flakes are made from full fat, enzymeactive, mechanically dehulled soybeans.

[0053] These untoasted soybean flakes are present, in the soybeanflakes-potato flakes compositions set forth in parent patent applicationSer. No. 10-382,697, in amounts from 1 to 45% by weight. Where thesoybean flakes are made from null variety soybeans, amounts from 20 to45%, and especially 25 to 45% by weight, are disclosed as beneficial. Amost preferred composition disclosed in the '697 application contains 25to 45% full fat, enzyme active soybean flakes prepared from mechanicallydehulled and processed full fat, enzyme active triple-null-variety soybeans. The preferred soybean flakes are disclosed as those madesubstantially by the method set forth in U.S. Pat. No. 4,895,730.MicroSoy Flakes^(R) are full fat, enzyme active, and made frommechanically dehulled and processed soybeans. Soybeans for preparing thesoybean flakes used in the '697 application are clear or yellow hilumsoybeans. Null variety soybeans, and especially triple null soybeans,are disclosed in the '697 application as highly preferred, especiallyfor the higher ranges of soybean flake contents.

[0054] In the method disclosed in the '730 patent, the soybean flakesare prepared by (1) brushing the soybeans to remove earth matter andearth born germs; (2) adjusting the water content to facilitateseparation of the skin portion; (3) separating the skin portion from theflesh portion, while simultaneously dividing the flesh portion of eachsoybean into four to eight parts; and, (4) passing the soybean granulesthus obtained through flat-pressing rollers, whereby a product in theform of a mass of uniformly distributed, dehulled, full fat, enzymeactive soybean flakes is obtained. The adjustment of water content ofthe soybean facilitates skin/flesh separation and also dries the flesh,so that a product having a low moisture content and good storagestability can be obtained when the flesh is reduced to flakes. Saidwater content adjustment is carried out such that the temperature of thesoybean material does not exceed temperatures which will not causethermal denaturing of the soy protein. The temperature of the soybeanmaterial does not exceed 55° C.; and more preferably 50° C. The heatresistant earth-born germs and sporal germs are completely removedduring the brushing and dehulling or skinning of the soybeans. Thesegerms are not removed by the conventional step of washing. The resultingsoybean flakes and compositions and foodstuffs prepared therefrom arethus rendered less perishable and highly wholesome. Removal of germs andadjustment of the water content result in soybean flakes having greatlyenhance storage stability.

[0055] As set forth in parent U.S. patent application Ser. No.10-382,697, use of soybean flakes provides a unexpected difference inthe flavor and texture perception of the mashed potato product madetherefrom, as compared with the use of soy granules or powder. Duringpreparation of soybean granules and especially powder, the surface areaof the soybean material is increased, with consequent increaseddegradative exposure to oxygen, moisture, and additional heating duringgrinding. The present inventors have discovered the unexpected benefitthat toasted soybean flakes and potato flakes mix and remain mixedexceptionally well, and do not tend to separate in handling and storage,as opposed to soybean granules or powder. This is due at least in partto the discovery that the soybean flakes and the potato flakes arerelatively close in texture, size and specific gravities. This isespecially true where the toasted soybean flakes are prepared fromsoybean flakes made by the method set forth in U.S. Pat. No. 4,895,370.Moreover, the dehulled, full fat, enzyme active flakes favored for usein making the toasted soybean flakes used in the present inventionqualify as natural, and are free from “harmful” additives. When soybeansand potatoes qualifying as organic are used, the inventive compositionand inventive product would also qualify as organic.

[0056] Soybean flakes having a thickness of about 0.2 mm. areparticularly useful in making the toasted soybean flakes used in thepresent invention.

[0057] The present invention permits numerous varieties of soybeans tobe used for making the soybean flakes from which the toasted soybeanflakes are made, without incurring beany flavors even at highconcentration levels of up to 60% in the inventive toasted soybeanflakes-potato flakes compositions. Hilum varieties including clear,yellow and black can be used. The expensive null including triple nullvarieties are not required, even at toasted soybean flake levels of upto 60%. “Null” refers to soybeans wherein the lipoxygenase enzymes havebeen bred out of the soybeans.

[0058] Method of Preparing Toasted Soybean Flakes:

[0059] The present inventors discovered a method of preparing thetoasted soybean flakes used in the present invention. This method is setforth in detail in the copending “TOASTED SOYBEAN FLAKES . . . ”application, which has incorporated herein by reference. The presentinventors discovered that toasting full fat, enzyme active soybeanflakes unexpectedly substantially reduces or eliminates the undesirablebeany or off-flavors commonly associated with soybean flakes, andwithout significant protein denaturing. The present inventors havediscovered that unexpectedly higher amounts of the toasted soybeanflakes, up to about 60%, can be incorporated into soybean flakes-potatoflakes compositions, without beany flavors, and while retainingexcellent taste and texture, in the mashed potato products made fromthese compositions. The present inventors also discovered that thetoasted soybean flakes, when medium and heavy toasted, can provide adesirable nutty or roasted flavor; and, when medium toasted provide apleasant sweet taste. The present inventors also discovered that thetoasted soybean flakes are also unexpectedly useful in hot and coldcereal compositions, including those made with rolled oats; granola andpower bar type compositions; shake-and-bake type compositions; hotbeverage mix compositions similar to malted milk mixes; and, meatanalogue “veggie burger” type compositions.

[0060] The toasted soybean flakes are prepared by subjecting full fat,enzyme active soybean flakes made from dehulled soybeans to relativelyhigh heat from dry heated fluidizing air for a relatively short timewhile moving on and/or above a moving and/or vibrating surface. Thistoasting method substantially reduces and eliminates undesirable beanyor off-flavors commonly associated with soybean flakes, withoutsignificant protein denaturing. This significantly increases theirusefulness and the percentage soybean flakes which can be used inapplications such as toasted soybean flakes-potato flakes compositions.The toasting at higher levels results in a desirable nutty and/orroasted flavor.

[0061] The preferred toasting method comprises the steps of:

[0062] (1) metering full fat, enzyme active soybean flakes made fromdehulled soybeans into one end of a fluid bed toaster-drier, at a flowrate dependent on the thickness of the starting soybean flakes and thedesired level of toasting;

[0063] (2) contacting the soybean flakes in the toaster-drier withheated dry fluidizing gas at a temperature and for a time sufficient totoast the flakes, whereby the beany and/or off-flavors are substantiallyreduced or eliminated, without significant denaturing of the proteins inthe flakes;

[0064] (3) passing the toasted flakes from the toaster-drier to acooler, where the toasted flakes are cooled to desired ambienttemperature; and,

[0065] (4) transferring the cooled flakes to packaging or other storageor directly to end use.

[0066] The preferred toasting method is further described in the“Description Of the Drawing” below.

[0067] The toasted soybean flakes need not be cooled to ambienttemperature when it is advantageous to use them at temperatures aboveambient. The toaster-drier and the cooler are preferably of thevibratory fluid bed type. The temperature of the toaster-drier ismaintained between 350 and 420° F., depending on the thickness of thesoybean flake and the desired level of toasting. For example,temperatures between 350 and 360° F. are used for light toasting flakeshaving a thickness of about 0.02 mm. Temperatures for medium and heavytoasting flakes, having a thickness of about 0.02 mm., are preferablybetween 366 to 380° F. and 370 to 390° F., respectively. In a preferredembodiment of the inventive toasting method, full fat, enzyme activesoybean flakes made from dehulled soybeans are metered into a vibratoryfluid bed toaster-drier at a flow rate, temperature, and residence timeset according to the desired degree of toasting.

[0068] Table 1 below sets forth examples of typical toaster and cooleroperating conditions for different soybean flake thicknesses (i.e., 0.02mm., 0.06 mm. and 1.2 mm.), and toasting levels (i.e., low “L”, medium“M” and high “H”). In Table 1, the designation TSX02-L, for example,refers to toasted “T” conventional MicroSoy^(R) flakes “SX” having athickness of 0.02 mm. “02”, and subjected to a light toast “L”. TSX06-Mrefers to toasted MicroSoy^(R) flakes “SX” having a thickness of 0.06mm., which are medium toasted. TABLE 1 Toaster conditions: Input FlowProduct Toaster Toaster Cooler Rate Depth Temp. Freq./RPM Freq. Product(lbs./min.) (inches) (° F.) (Hz./RPM) (Hz.) TSX02-L 4.5-5.0   1-3.0350-360 750-976 40-47 TSX02-M 4.5-5.0 2.5-3.0 366-380 800-976 45-47TSX02-H 4.5-5.0 2.5-3.0 370-390  800-1008 40-47 TSX06-L 5.2 2.0 360 111558 TSX06-M 5.2 2.0 370 1115 39 TSX06-H 6.5 2.5-3.0 380-420 1000-105045-55 TSX12-L — — — — — TSX12-M 6.5 2.5-3.0 380 1000-1100 40-45 TSX12-H5 3 420  800-1000 42

[0069] As set forth the copending “TOASTED SOYBEAN FLAKES . . . ”application, the present inventors discovered that toasting temperaturesin the range of about 350 to 390° F. and toasting times of about 3 to 5minutes are particularly useful. A temperature of about 360° F. has beenfound useful, especially for lighter toasting. Within these temperaturesand times, the flakes are quickly heated to a high heat using dry hotfluidizing gas, thereby removing or eliminating a high percentage of thebeany or off-flavors, while minimizing and avoiding denaturing of theproteins in the soybean flakes. Thus, a high percentage of the proteinsremain soluble and nutritionally available.

[0070] Description of the Drawing:

[0071] The drawing is a block flow diagram showing one embodiment of theinventive soybean flake toasting method and apparatus. Reference number103 denotes a feeding tank and hopper for introducing full fat, enzymeactive soybean flakes into vibratory toaster/dryer 104. The toastedsoybean flakes pass out of toaster/dryer 104 into vibratory fluid bedcooler 105. The toasted cooled soybean flakes pass out of cooler 105 toa container labeled “Product”. Gases and fines removed from thevibratory fluid bed cooler 105, as well as fines removed from the inletend of toaster/dryer 104, are conveyed to cyclone 101 which includesdust collector portion 102. An additional cyclone 106, with associateddust collector portion 107, is also connected to vibratory fluid bedtoaster/dryer 104. Gas outlet pump 108 is attached to the upper end ofcyclone 106.

[0072] One embodiment of the present invention is described withreference to FIG. 2 and TABLE 1. Full fat, enzyme active soybean flakesmade from dehulled soybeans are metered by feeder/hopper 101 into oneend of vibratory fluid toaster/dryer 104 at a flow rate depending on thethickness of the soybean flakes and the desired level of toasting. Forexample, conventional MicroSoy Flakes^(R) having a thickness of 0.2 mm.(denoted TSX02-M in TABLE 1) were Medium toasted at an input flow rateof 4.5-5.0 lbs./min., a product depth of 2.5-3 inches in the toaster, atoaster temperature of 366-380° F., a toaster vibration frequency or RPMof 800-976, and a cooler frequency of 45-47 (Hertz). The toasted flakeswere bagged in 20 kg. bags and stored in a dry cool area. The toastingtime was maintained such that substantial reduction or elimination ofthe beany or off-flavors occurred, but without an significant denaturingof the soy protein. This time is generally between 3 and 5 minutes.

[0073] Potato Flakes:

[0074] Potato flakes useful in the present invention are generallycommercially available. Such potato flakes are typified, for example, bythose available from RDO Foods Company in Grand Forks, N.Dak. The RDOFoods Company dehydrated mashed potato flakes contains 0.3% to 0.6%mono- & diglycerides, 0 to 1000 ppm added sodium acid phosphate, 50 to100 ppm added citric acid, and 3% reducing sugars.

[0075] Toasted Soybean Flakes-Potato Flakes Composition:

[0076] As disclosed in parent '697 patent application, the inventorsnamed therein discovered a composition comprising potato flakes and from1-45% full fat, enzyme active soybean flakes, preferably from 20-45%,and most preferably from 25 to 45%. The present inventors havediscovered compositions comprising potato flakes and up to 60% toastedsoybean flakes, preferably from 45 to 60% toasted soybean flakes. Thenovel and unobvious highly soybean protein enriched and soy oilcontaining mashed potato products also constitute a part of the presentinvention.

[0077] Methods of Preparing Mashed Potato Products:

[0078] The present inventors have discovered methods for making soybeanprotein enriched and soy oil containing mashed potato products from thenovel toasted soybean flakes-potato flakes compositions. The presentinvention includes such methods. The soybean protein enriched and soyoil containing mashed potato products are made, in a first embodiment,by adding the inventive composition to water at or near boiling, whilecontinuously stirring. As soon as no dry flakes remain visible, addingdairy or soy milk (or other milk substitute) to the mix, whilecontinuing to stir, until all the liquids are absorbed. Otheringredients may, of course, be added as desired to provide additionalflavor or texture, such as salt, other seasonings, butter, buttersubstitutes, etc.

[0079] A first preferred method of preparing the inventive soy proteinenriched and soy oil containing mashed potato product, having excellenttaste and texture, describable as a creamy but thick consistency, is asfollows:

[0080] A. Heating water to at or near boiling;

[0081] B. Optionally adding salt to the water;

[0082] C. Stopping heating the water, and immediately adding theinventive toasted soy flake-potato flake composition to the heatedwater, while continuously stirring;

[0083] D. As soon as no dry flakes remain visible, adding dairy milk orsoymilk, while continuing to stir until all liquids are absorbed intothe mixture; and,

[0084] E. Optionally adding butter or butter substitute with the milk orafter all liquids are absorbed.

[0085] As an illustrative example, the following amounts were used inpreparing the soybean containing mashed potato:

[0086] Mixture (MicroSoy Flakes +Potato Flakes) =117 grams

[0087] Salt =2.9 grams (optional)

[0088] Water =9 ounces to 17 ounces

[0089] 2% Milk =7 ounces

[0090] Butter =optional

[0091] A alternate preferred method uses microwave heating in preparingthe inventive soy protein enriched and soy oil containing mashed potatoproduct and includes the following steps:

[0092] A. Mixing water, soymilk and/or dairy milk and salt in amicrowave-safe container;

[0093] B. Loosely covering the container so steam can escape andmicrowaveing for 2 minutes on high or until the mixture just starts toboil;

[0094] C. Immediately adding the heated water/milk solution to a bowlcontaining the inventive composition of toasted soybean flakes andpotato flakes;

[0095] D. Mixing and whipping vigorously; and,

[0096] E. Optionally adding more water, soymilk and/or dairy milk for acreamier texture.

[0097] As an illustrative example, the following amounts were used inthe alternate method:

[0098] MicroSoy Flakes +Potato Flakes =58.5 grams

[0099] Salt =1.0 grams (optional)

[0100] Water=100 grams

[0101] Soymilk or Dairy Milk =41 grams

[0102] Butter =1 tablespoon (optional)

[0103] Mashed Potato Products:

[0104] A further aspect of the present invention includes the highly soyprotein enriched and soy oil containing mashed potato products preparedfrom the potato flake and toasted soy flake compositions of thisinvention. A most preferred inventive soy protein enriched and soy oilcontaining mashed potato product is that made using toasted MicroSoyFlakes^(R), which flakes are made using from full fat, enzyme activesoybean flakes which have been mechanically dehulled.

[0105] Optional Ingredients:

[0106] Additional optional ingredients may be added to the inventivecomposition, during the inventive method, and/or to the inventiveproduct, such as dairy or soy milk (whole, powdered, or concentrated),butter, butter substitutes, and/or various spices. The presence of thesoy protein and soy oil in the inventive mashed potato productunexpectedly provides, in addition to the health benefits thereof, anenhancement of perceived taste and texture, describable as thick andcreamy. The inventive mashed potato product contains an enhanced amountof beneficial protein and oil from the soy flakes, and a lesser amountof potato starch per serving.

COMPARATIVE TESTS AND EXAMPLES IN PARENT PATENT APPLICATION Ser. No.10-382,697

[0107] An evaluation, using a panel of 36 members, was conducted todetermine the concentrations of soybean flakes (MicroSoy^(R) Flakes) atwhich the flavor and texture of the cooked mashed potato product becameunacceptable; and to determine if the use of specialty MicroSoy^(R)Flakes made from lipoxygenase null soybeans, would allow higherconcentrations of soybean flakes in the inventive composition. Thepanelists were asked to evaluate six characteristics of the mashedpotato products, i.e., grittiness, potato flavor, grassy flavor, bitterflavor, saltiness, and astringency or mouth-dryness. Five samples werepresented containing the following concentrations of MicroSoy^(R) flakesper sample: Control (0%), Regular 1 (20%), Regular 2 (25%), Null 1(20%), and Null 2 (25%). The “Regular” samples were prepared from flakesmade using IA301 1 variety soybeans, and the “Null” samples wereprepared using flakes made using IA2025 variety soybeans. The Controlcontained no soybean flakes. It was concluded from these tests thatsoybean variety made a difference in flavor perception of the soybeanflake fortified mashed potato product. MicroSoy^(R) flake addition inlower concentrations was surprisingly and unexpectedly found to enhancethe potato flavor in the soybean flake fortified mashed potato product.

[0108] MicroSoy^(R) flakes having no additives, and dehydrated mashedpotato flakes, obtained from RDO Foods Company in Grand Forks, N.Dak.,were used in making the samples tested in the evaluation. The mashedpotato flakes analyzed as follows:

[0109] a. BHA =0%

[0110] b. Mono & Diglycerides =0.3 to 0.6%

[0111] c. Sodium Acid Phosphate =0 to 1000 ppm (added)

[0112] d. Citric Acid =50 to 100 ppm (added)

[0113] e. Reducing Sugars =3%

[0114] The ratio of ingredients used in the test examples were asfollows:

[0115] Inventive Composition (MicroSoy Flakes +Potato flakes) =117 g.

[0116] Salt =2.0 g. (optional)

[0117] Water =9 to 17 oz. (266.157 to 443.595 ml.)

[0118] 2% Milk =7 oz. (207.011 ml.)

[0119] The test samples were prepared according to the preferred methodof the invention set forth earlier herein. The five test samples arecompared in each of the six comparative test examples.

[0120] The tests set forth in the examples used the statistical analysissystem seven (SAS) and a general linear regression procedure (GLM). Thetest controls the Type I comparisonwise error rate, not the experimentalerror rate; i.e. compares the error rate on the experimental data, noton the experimental method per se.

[0121] The number “trt” is a arbitrary number assigned to the samplestested to avoid and minimize any bias in the panel to consecutive samplenumbers. Such bias might occur if samples were numbered consecutively as1, 2, 3, 4, 5, 6, 7, etc. The panelists rated the samples on a scale of1 to 150. The higher the number the stronger the tested characteristicor attribute. The evaluation numbers are expressed as a “mean” thereof.N indicates the number of panelists testing a given sample. Sampleshaving the same “t Grouping” letter (i.e., A, B and/C) do notsignificantly differ from each other in the looked for characteristic orattribute. For example, in Test Example I for “gritty”, the samples forRegular 20%, Null 20% and Null 25% had a “t grouping” of B, indicatingthey did not significantly differ from each other in the “gritty”attribute. Likewise, Control 0% and Null 20% each had a “t Grouping” ofC, indicating they did not significantly differ from each other in the“gritty” attribute. Also, Regular 20%, Regular 25% and Null 25% eachreceived “t Grouping” designations, and thus did not significantlydiffer from each other in the “gritty” attribute. Alpha represents thelevel of tolerance for determining which sample test scores or numbersto drop or include in the test results. I.e., how narrow the bell curvewithin which test scores or numbers must fall to be included in the testresults; or, conversely which test scores or numbers fall outside thebell curve and are rejected and not included in the test results.

Comparative Example 1 for “Gritty”

[0122] Alpha 0.05 Error Degrees of Freedom 174 Error Mean Square1472.237 Critical Value of t 1.97369 Least Significant Difference 17.901Harmonic Mean of Cell Sizes 35.79545*

[0123] Sample Percent t Grouping Mean N trt# Control  0% C 45.314 35 389Regular 20% B A 72.611 36 108 Regular 25% A 79.611 36 721 Null 20% B C59.944 36 574 Null 25% B A 69.750 36 676

Comparative Example 2 for “Potato” Flavor

[0124] Alpha 0.05 Error Degrees of Freedom 174 Error Mean Square1357.553 Critical Value of t 1.97369 Least Significant Difference 17.189Harmonic Mean of Cell Sizes 35.79545

[0125] Sample Percent t Grouping Mean N trt# Control  0% A 92.543 35 389Regular 20% C 47.222 36 108 Regular 25% B C 63.750 36 721 Null 20% B A77.694 36 574 Null 25% B 71.500 36 676

Comparative Example 3 for “Grassy” Flavor

[0126] Alpha 0.05 Error Degrees of Freedom 174 Error Mean Square 1296.31Critical Value of t 1.97369 Least Significant Difference 16.797 HarmonicMean of Cell Sizes 35.79545

[0127] Sample Percent t Grouping Mean N trt# Control  0% C 34.400 35 389Regular 20% A 93.444 36 108 Regular 25% B 63.083 36 721 Null 20% C B50.861 36 574 Null 25% B 56.694 36 676

Comparative Example 4 for “Bitter” Flavor

[0128] Alpha 0.05 Error Degrees of Freedom 174 Error Mean Square1182.524 Critical Value of t 1.97369 Least Significant Difference 16.043Harmonic Mean of Cell Sizes 35.79545

[0129] Sample Percent t Grouping Mean N trt# Control  0% B 27.771 35 389Regular 20% A 62.167 36 108 Regular 25% B 39.083 36 721 Null 20% B34.194 36 574 Null 25% B 41.806 36 676

Comparative Example 5 for “Astingent”

[0130] Alpha 0.05 Error Degrees of Freedom 174 Error Mean Square1899.571 Critical Value of t 1.97369 Least Significant Difference 20.333Harmonic Mean of Cell Sizes 35.79545

[0131] Sample Percent t Grouping Mean N trt# Control  0% A 63.63 35 389Regular 20% B 42.00 36 108 Regular 25% B A 60.17 36 721 Null 20% B A46.53 36 574 Null 25% B A 51.67 36 676

Comparative Example 6 for “Salty” Flavor

[0132] Alpha 0.05 Error Degrees of Freedom 172 Error Mean Square1142.347 Critical Value of t 1.97385 Least Significant Difference 15.859Harmonic Mean of Cell Sizes 35.39326

[0133] Sample Percent t Grouping Mean N trt# Control  0% A 38.057 35 389Regular 20% A 47.800 35 108 Regular 25% A 49.143 35 721 Null 20% A51.167 36 574 Null 25% A 51.972 36 676

[0134] Further comparative testing was done using a consumer panel with44 members, to determine the acceptability the inventive soybeancontaining mashed potato product, especially at higher soybeanconcentrations. The panelists were asked to individually evaluate fivesamples containing the following MicroSoy^(R) Flake (MSF)concentrations: No MSF (0%) (#676), 20% Null MSF (#389), 30% Null MSF(#676), 40% Null MSF (#721), and 40% Roasted MSF (#108) Roastedcontained flakes contained IA3006 variety MSF, and the Nulls containedIA2025 variety MSF. The higher the number the greater the consumeracceptance level found by the panel. The tabulation of the results ofthis further comparative testing were as follows: Overall Percent MSFSample # Rating Flavor Texture Appearance No MSF 574 981 983 983 981 20%Null MSF 389 979 979 979 979 30% Null MSF 676 975 983 984 983 40% NullMSF 721 985 982 984 943 40% Roasted 108 984 984 984 981 MSF

[0135] Very surprisingly and unexpectedly the consumer acceptance testindicates little or no significant difference in flavor, texture orappearance perception. Although the appearance of Sample #721 (40% NullMSF) was significantly different than all other samples tested.

[0136] Given the art recognized problems of undesirable flavors andtextures resulting from incorporation of soybean materials, especiallyin amounts as high as tested, applicants have discovered thatunexpectedly full fat, enzyme active, dehulled soybean flakes can besubstituted in mashed potato flake compositions without detrimentallyaltering the mashed potato product made therefrom, and surprisingly evenenhancing the flavor and texture. It would have been totally unexpected,given the art recognized problems and difficulties with inclusion ofsoybean materials in various food stuffs, that incorporation of fullfat, enzyme active soybean flakes in lower amounts would enhance thetexture and flavor of mashed potato products. And, that incorporation inamounts of 20 or 25% and higher soybeans flakes, especially made withNull soybeans, would not adversely affect the texture or flavor of theresulting soybean containing mashed potato product. The panel memberswho ate potato less than once a month (7 in number) preferred allsamples with MSF added over the 0% MSF sample. Panelists who atepotatoes 2-4 times a month (23) found no difference in the samples.However, of these panelists fourteen preferred the texture of the mashedpotato with higher concentrations of MSF (30 and 40% MSF) over the noMSF and 20% MSF. Overall the sample with 40% MSF was rated mostacceptable.

Comparative Test of Advantages of Toasted Microsoy Flakes Over UntoastedMicrosoy Flakes

[0137] A taste test was done to determine the advantages of toastedMicroSoy flakes (TSX02-M) over untoasted MicroSoy flakes, when used toreplace 40% of the potato flake in a mashed potato mix. The untoastedMicroSoy flakes were made from triple null variety soybeans; while thetoasted MicroSoy flakes were made from a blend of soybean varieties notincluding null or triple null. The test clearly demonstrates that a 40%addition of the TSX02-M toasted soybean flakes unexpectedly produced anutty flavor with no beany or cooked beany flavor in the mashedpotatoes; while the addition of 40% untoasted flakes even though madefrom triple null soybeans gave a beany flavor and a cooked beany flavor,with some of the taste testers reporting a slight raw beany after taste.The relative flavors and flavor intensities were reported as follows ona scale of 0 to 6 (6 being the highest flavor intensity):

[0138] (1) for the untoasted soybean flakes a beany flavor intensity ofabout 1 and a cooked beany flavor intensity of about 5; and,

[0139] (2) for the toasted soybean flakes (TSX02-M) a nutty flavorintensity of about 5.

1. A composition for making soy protein enriched and soy oil containingmashed potato product comprising: (i) toasted soybean flakes, whereinthe flakes have been toasted for a sufficient time and at a sufficienttemperature to substantially reduce beany and off-flavors; and, (ii)potato flakes.
 2. The composition of claim 1 comprising: (i) from 20 to60% by weight toasted soybean flakes; and, (ii) from 80 to 40% by weightpotato flakes.
 3. The composition of claim 1 wherein the toasted soybeanflakes are prepared from soybean flakes made from full fat, enzymeactive, dehulled soybeans, and the composition contains about 40%toasted soybean flakes.
 4. The composition of claim 1 comprising: (i)from 45 to 60% by weight toasted soybean flakes; and, (ii) from 65 to40% by weight potato flakes.
 5. The composition of claim 1, wherein thetoasted soybean flakes are prepared using soybean flakes made from fullfat, enzyme active, dehulled hilum soybeans.
 6. The composition of claim1, wherein the toasted soybean flakes are made from soybean flakesprepared according to the method set forth in U.S. Pat. No. 4,895,730.7. The composition of claim 1, wherein the toasted soybean flakes areprepared from soybean flakes with have been quickly heated in a hotfluidizing gas for a time and at a temperature sufficient tosubstantially reduce beany and off-flavors, but insufficient to causeany substantial denaturing of the soy proteins.
 8. The composition ofclaim 1 wherein the composition contains about 60% toasted soybeanflakes prepared from soybean flakes made from full fat, enzyme active,dehulled soybeans.
 9. The composition of claim 1 wherein the toastedsoybean flakes are made from soybean flakes prepared from mechanicallydehulled and processed soybeans.
 10. A method for preparing a soyprotein enriched and soy oil containing mashed product from thecomposition of claim 1 comprising the steps of: A. Heating water to ator near boiling; B. Optionally adding salt to the water; C. Stoppingheating the water, and immediately adding the composition to the heatedwater, while continuously stirring; and, D. Adding dairy milk orsoymilk, as soon as no dry flakes remain visible, while continuing tostir until all liquids are absorbed into the mixture.
 11. A method forpreparing a soy protein enriched and soy oil containing mashed productfrom the composition of claim 2 comprising the steps of: A. Heatingwater to at or near boiling; B. Optionally adding salt to the water; C.Stopping heating the water, and immediately adding the composition tothe heated water, while continuously stirring; and, D. Adding dairy milkor soymilk, as soon as no dry flakes remain visible, while continuing tostir until all liquids are absorbed into the mixture.
 12. A method forpreparing a soy protein enriched and soy oil containing mashed productfrom the composition of claim 4 comprising the steps of: A. Heatingwater to at or near boiling; B. Optionally adding salt to the water; C.Stopping heating the water, and immediately adding the composition tothe heated water, while continuously stirring; and, D. Adding dairy milkor soymilk, as soon as no dry flakes remain visible, while continuing tostir until all liquids are absorbed into the mixture.
 13. The method ofclaim 10 including the additional step of adding butter or buttersubstitute, with the milk or after all liquids are absorbed.
 14. Themethod of claim 11 including the additional step of adding butter orbutter substitute, with the milk or after all liquids are absorbed. 15.The method of claim 12 including the additional step of adding butter orbutter substitute, with the milk or after all liquids are absorbed. 16.A method for preparing a soy protein enriched and soy oil containingmashed product from the composition of claim 1 using microwave heatingcomprising the steps of: A. Mixing water, soymilk or dairy milk andoptionally salt in a microwave safe container; B. Heating the liquidmixture in said container in a microwave until near or just boiling; C.Immediately adding the heated liquid mixture to the composition of claim1; and, D. Mixing and vigorously whipping the composition and liquidmixture until the liquid is largely absorbed.
 17. The method of claim16, including the additional steps of adding more water, soymilk ordairy milk; and/or, butter or butter substitute.
 18. A method forpreparing a soy protein enriched and soy oil containing mashed productfrom the composition of claim 2 using microwave heating comprising thesteps of: A. Mixing water, soymilk or dairy milk and optionally salt ina microwave safe container; B. Heating the liquid mixture in saidcontainer in a microwave until near or just boiling; C. Immediatelyadding the heated liquid mixture to the composition of claim 2; and, D.Mixing and vigorously whipping the composition and liquid mixture untilthe liquid is largely absorbed.
 19. The method of claim 18, includingthe additional steps of adding more water, soymilk or dairy milk;and/or, butter or butter substitute.
 20. A method for preparing a soyprotein enriched and soy oil containing mashed product from thecomposition of claim 4 using microwave heating comprising the steps of:A. Mixing water, soymilk or dairy milk and optionally salt in amicrowave safe container; B. Heating the liquid mixture in saidcontainer in a microwave until near or just boiling; C. Immediatelyadding the heated liquid mixture to the composition of claim 4; and, D.Mixing and vigorously whipping the composition and liquid mixture untilthe liquid is largely absorbed.
 21. The method of claim 20, includingthe additional steps of adding more water, soymilk or dairy milk;and/or, butter or butter substitute.
 22. A soy protein enriched and soyoil containing mashed potato product prepared from the composition ofclaim
 1. 23. A soy protein enriched and soy oil containing mashed potatoproduct prepared from the composition of claim
 2. 24. A soy proteinenriched and soy oil containing mashed potato product prepared from thecomposition of claim
 3. 25. A soy protein enriched and soy oilcontaining mashed potato product prepared by the method of claim
 16. 26.A soy protein enriched and soy oil containing mashed potato productprepared by the method of claim
 18. 27. A soy protein enriched and soyoil containing mashed potato product prepared by the method of claim 20.28. The composition of claim 1 wherein the soybean flakes have athickness of about 0.2 mm.
 29. The composition of claim 2 wherein thesoybean flakes have a thickness of about 0.2 mm.
 30. The composition ofclaim 4 wherein the soybean flakes have a thickness of about 0.2 mm.